Raspberry Lemon Mini Vegan Cheesecakes

Introducing the healthy cheesecake.

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When I first heard about raspberry lemon mini vegan cheesecake bites, I was pretty skeptical. First of all if it's vegan, is it really a cheesecake? I guess the answer is technically no, but combining a few unlikely (but very healthy) ingredients creates a filling that really does match any traditional cheesecake.

Raspberry Lemon Vegan Cheesecake Bites

Prep Time:20 mins

Cook Time:1 hr

Total Time:1 hr 20 mins

Servings:24

Medium

Ingredients

3/4 cups almonds

1/2 cup dates pitted

1/8 cup dried cranberries

1 pinch sea salt

1-3 tablespoons water

2 cups raw cashews previously soaked

1/2 cup coconut oil

1/4 cup water

1 lemon juiced

1/2 cup maple syrup

Rasberries

Emily Gordon

Step 1

Add almonds into food processor and chop until fine.

Emily Gordon

Step 2

Add in pitted dates and blend.

Emily Gordon

Step 3

Add cranberries, sea salt, and water and blend until crust forms.

Emily Gordon

Step 4

Add crust to mini muffin pan and pat down tight.

Emily Gordon

Step 5

Add cashews to pot of hot water and let sit for one hour.

Emily Gordon

Step 6

After the hour, remove cashews from water and add them into food processor with maple syrup, water, lemon juice, and coconut oil. Blend ingredients to create the cheesecake filling.

Emily Gordon

Step 7

Add the cheesecake filling on top of the mini cheesecake crust. Freeze for one hour.